I have a love-hate relationship with sweet peas. Haha I haven’t had sweet peas in months! *was hating it
But today I found a packet of sweet peas in the fridge. *love at first sight all over again LOL
I thought I’ll cook this sweet peas with a slight twist. Come join me!
My main ingredients are sweet peas and tomatoes with onions, milk and cream cheese (you read that right) as the supporting roles.
Next add the sweet peas and a pinch of salt. For additional zing, add some balsamic vinegar as well. Stir-fry the vegetable for about 2 minutes. Don’t over-cook the sweet peas. One thing I’ve learned is to observe the color change.
Wait for the sauce to boil then it’s done!
As you can see cooking is very subjective. It’s more to how you like the taste and if you mess up the taste, you can add another ingredient to counter the failure. But baking is a very different story. One wrong move and your cake will spell failure. That’s why I like cooking more than baking. Haha
Sweet Peas With Tomatoes
1 tablespoon olive oil
150-200g sweet peas (trim both edges)
1/2 tomato (sliced)
1 medium onion (sliced)
1 tablespoon cream cheese
1/2 cup milk
1 teaspoon balsamic vinegar
Salt to taste
Black pepper to taste
1. Heat oil in a wok/frying-pan. Add sliced tomatoes & onions. Fry until slightly brown.
2. Add sweet peas, balsamic vinegar and salt to taste. Stir well.
3. For the sauce, add cream cheese and milk. Bring to boil.
4. Serve hot with rice.